Irish Cream Cupcakes with Coffee Frosting

1 (18.25 ounce) box super moist yellow cake
1 (3.4 ounce) package chocolate pudding mix
3 eggs
3/4 cup Irish cream (any brand)
1/3 cup vegetable oil
1 teaspoon vanilla extract
Coffee Frosting

Heat oven to 325 degrees F.

Sift together cake and pudding mix. Whisk in remaining ingredients until smooth. Mixture will be somewhat thick.

Line a cupcake pan with liners. Fill liners 2/3 full of cupcake mixture.

Bake for 20-25 minutes or until a wooden pick inserted in the middle of cupcakes comes out clean. Cool completely. Frost with Coffee Frosting.

Coffee Frosting:
1 stick (1/2 cup) unsalted butter, softened
16 ounces confectioners' sugar
1 tablespoon milk
3 tablespoons strong coffee

Beat the butter with a hand held mixer. Continue beating as you gradually add the confectioners' sugar. Add the milk and coffee until frosting is stiff but spreadable.